Moroccan Vegetable Soup
.
Yield
6 servingsPrep
20 minCook
60 minReady
88 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
turmeric
ground |
|
| 1 | pound |
lamb stew meat
or beef stew meat, trimmed and cut into 1/2-inch cubes |
*
|
| 6 | cups |
beef stock
reduced-sodium or water |
|
| 14 | ounces |
tomatoes, canned
diced |
|
| 2 | small |
turnip
peeled and diced |
*
|
| 2 | each |
carrots
diced |
|
| 2 | stalks |
celery
leaves included, thinly sliced |
*
|
| 1 | pinch |
saffron threads
|
*
|
| 12 | each |
parsley sprigs
flat-leaf, plus more leaves for garnish |
*
|
| 8 | each |
cliantro sprigs
fresh, plus more leaves for garnish |
* |
| 1 | large |
zucchini
peeled and cut into 1/4-inch dice |
|
| 2 | ounces |
angel hair pasta
broken into small pieces, about 1/2 cup, whole-wheat |
|
| 1 | teaspoon |
salt
or to taste |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
turmeric
ground |
|
| 453.6 | g |
lamb stew meat
or beef stew meat, trimmed and cut into 1/2-inch cubes |
*
|
| 1.4 | l |
beef stock
reduced-sodium or water |
|
| 404.6 | ml/g |
tomatoes, canned
diced |
|
| 2 | small |
turnip
peeled and diced |
*
|
| 2 | each |
carrots
diced |
|
| 2 | stalks |
celery
leaves included, thinly sliced |
*
|
| 1 | pinch |
saffron threads
|
*
|
| 12 | each |
parsley sprigs
flat-leaf, plus more leaves for garnish |
*
|
| 8 | each |
cliantro sprigs
fresh, plus more leaves for garnish |
* |
| 1 | large |
zucchini
peeled and cut into 1/4-inch dice |
|
| 57.8 | ml/g |
angel hair pasta
broken into small pieces, about 1/2 cup, whole-wheat |
|
| 5 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Heat oil in a Dutch oven over medium-high heat.
Add onion and turmeric; stir to coat.
Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil.
Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
Discard the parsley and cilantro sprigs.
Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper.
Serve sprinkled with parsley and/or cilantro leaves, if desired.
